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The Rocheval Philosophy

The Art
of Caviar.

From the prehistoric sturgeon to the sealed French tin — caviar is not made, it is cultivated. It is the result of time, water, patience, and an uncompromising standard that cannot be hurried.

R Maison Rocheval · Est. 2024
La Maison

Founded on a
Singular Conviction.

Maison Rocheval was built on the belief that the world's finest caviar deserves a maison worthy of it. Drawing on more than a decade of expertise as a master supplier to the world's most celebrated caviar houses, we established Rocheval to bring that same uncompromising standard directly to the discerning table.

"We did not set out to make caviar more accessible. We set out to make it more honest."

Our commitment to quality is absolute — reflected in every stage of production, every grain selected, and every tin that bears our name. Where others compromise on time, on salt, on feed, or on origin, we do not. The Rocheval standard is non-negotiable.

Provenance

Nurtured in
Pristine Waters.

Over 10 farms across our estate, all fed by pristine mountain spring water. This is the natural habitat our sturgeon deserve — and the foundation of the flavour you taste.

⛰

Pristine Spring Water

Every farm is fed by fresh mountain spring water — mineral-rich, cold, and pure. It is the single most important variable in caviar quality, and it cannot be replicated elsewhere.

800 Hectares of Farm
🐟

Proprietary Feed

We are among the rare few caviar producers in the world to manufacture our own antibiotics-free feed — a blend of herbs, salmon oil, deep-sea shrimp, fish, and nutritional supplements formulated in-house.

0% Antibiotics in Feed
🌐

Farm-to-Tin Traceability

From breeding to distribution, Rocheval oversees every critical stage. This complete control is not incidental — it is the guarantee that every tin meets our standard without exception.

10+ Farms Across 4 Provinces
From Egg to Tin

Five Steps.
No Shortcuts.

01

Hatching & Early Life

Each Rocheval sturgeon is nurtured from the moment of hatching — monitored, fed our proprietary blend, and raised in conditions designed to replicate their native environment as closely as possible. No detail is too small. The character of the caviar begins here, at birth.

Feed Antibiotics-free, in-house formula
Water Mountain spring water
02

Patient Maturation

We harvest no fish below ten years of age. Most varieties require a minimum of ten years before the eggs develop the complexity we require. The Kaluga waits between twelve and eighteen. Quality, never volume, dictates the harvest. This patience is the ingredient that cannot be engineered.

Minimum Age 10 years (most varieties)
Kaluga 12–18 years
03

Harvest & Extraction

Before harvest, each fish enters a pristine clinical environment. A team of highly trained artisans removes the roe efficiently and cleanly, then hand-sorts each batch — removing impurities one by one, selecting only pearls of the correct size, lustre, and grain integrity.

Environment Clinical, temperature-controlled
Grading Hand-sorted by artisans
04

Rinsing & Salting

The pearls are rinsed and salted at just 3.2% to 3.5% salt — well below the industry standard of 5% to 8%. This restraint is intentional: at Rocheval, we want the caviar to speak, not the salt. Lower salinity preserves the true, uninterrupted flavour of each grain and extends freshness without masking character.

Rocheval Salt 3.2 – 3.5%
Industry Norm 5 – 8%
05

Tin Sealing — Made in France

The caviar is packed into bespoke airtight tins produced by one of the world's foremost tin-makers in France. The tins are hermetically sealed, sterilised, and designed to preserve the caviar at its peak from our farms to your table. The outer casing — lacquered black with cognac leather and hand-applied gold detailing — is designed to be kept as an object long after the caviar has been enjoyed.

Tin Origin France
Seal Hermetic, sterilised
Our Responsibility

Sustainability
Without Compromise.

I

CITES Compliance

All Maison Rocheval caviar is produced and distributed in full compliance with the Convention on International Trade in Endangered Species (CITES). Every export is documented and traceable.

II

No Antibiotics

Our proprietary feed contains zero antibiotics. Our sturgeon are not medicated. This is both an ethical commitment and a quality decision — antibiotic-free fish produce caviar of measurably superior flavour.

III

Closed-Water Farms

Our farms operate on closed-water systems that minimise environmental runoff and protect local ecosystems. The spring water is managed carefully and returned in a condition as close to natural as possible.

IV

Species Protection

By farming rather than wild-harvesting, Rocheval removes pressure from endangered wild sturgeon populations. Our work directly supports the long-term viability of species that have existed for 250 million years.

Our Certifications & Standards

Maison Rocheval adheres to the highest available standards for aquaculture sustainability, traceability, and animal welfare. Our farms are subject to regular independent audit.

CITES Compliant Antibiotic-Free Fully Traceable Farm-to-Tin

We are committed to publishing our full sustainability report annually. For trade and institutional inquiries regarding provenance documentation, please contact us directly.

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The Ritual

How to Serve
Caviar.

Caviar rewards ceremony. These are not rules — they are the accumulated wisdom of generations who understood that context amplifies flavour.

01

Temperature

Serve chilled at 2–4°C. Remove the tin from the refrigerator and allow it to rest for three minutes at room temperature before opening. This brief warming unlocks the aromatics without softening the pearls.

Nest the tin in a small dish of crushed ice during service.

02

The Spoon

Never use a metal spoon. Mother-of-pearl, bone, or horn — these are the only materials that will not impart a metallic note to the caviar. A silver spoon will corrupt the flavour within moments.

The Rocheval mother-of-pearl spoon is available separately.

03

First Encounter

For your first taste of any new variety — serve it alone. No blini, no crème fraîche. Place a small amount on the back of your hand and taste. This is how caviar should be introduced. Accompaniments can come later.

The back of the hand warms slowly, releasing the full aroma.

04

Quantity

As an appetiser or tasting, plan for 10–15g per person. As the centrepiece of a meal, 30–50g per person. The Kaluga — served alone — requires nothing more than 20g to make a complete and lasting impression.

Less is always more. Caviar is not a food to be rushed.

05

Pairings

Champagne — Blanc de Blancs, preferably vintage — is the classic pairing. Chilled vodka is equally correct. For the Amur and Kaluga Hybrid, a Premier Cru Chablis is exceptional. The Russian Hybrid accepts a lightly sweet Riesling.

Avoid red wine. Its tannins overwhelm the delicacy of the roe.

06

Storage

Store sealed tins at 0–4°C. An unopened Rocheval tin has a shelf life of 4–6 weeks from dispatch. Once opened, consume within 24 hours. Do not freeze — it destroys the structure of the pearl and with it, the flavour.

Our cold-chain delivery preserves integrity from farm to door.

Ready to Begin

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Five varieties. One standard. No compromises.

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